JP2013534145A - Mouth moisturizing gum composition and product comprising the same - Google Patents

Abstract

A chewing gum composition is disclosed that provides a mouth moisturizing effect when consumed orally by an individual. Specifically, the chewing gum composition comprises a blend of ingredients including affinin to reduce or eliminate dry mouth perception in an individual. The chewing gum composition can further include ingredients such as a sweetening composition, a food grade acid composition, and a cooling sensation composition.
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Description

  The present disclosure relates generally to chewing gum compositions that provide a mouth moisturizing effect when consumed orally by an individual.

  Chewing gums available today generally contain a water-insoluble gum base, sweeteners, natural or artificial flavors, and a variety of additional ingredients tailored to give specific release characteristics. For example, some chewing gums can include plasticizers or softeners to improve consistency while chewing. For example, other chewing gums can include a physiological cooling agent to provide a cooling sensation upon consumption by the user. Oral delivery of actives such as fragrances, sweeteners, sensates and therapeutics for the intended purpose is one of the main purposes of chewing gum compositions.

  Consumers sometimes desire a chewing gum composition that can provide a refreshing and moisturizing effect. Some individuals may occasionally experience dryness in the oral cavity due to various physiological and environmental factors. Mouth dryness can be caused by a dry or low humidity environment. Xerostomia can also be caused by a decrease in the level of saliva, which can make an individual's mouth sticky and uncomfortable. Some individuals may even suffer from what is called “dry mouth”, a chronic condition of abnormal dryness in the mouth.

  Dry mouth can lead to difficulties to taste, chew, swallow, and speak, as well as a variety of more serious medical conditions. For severe cases of dry mouth, prescription drugs and artificial saliva are available. However, individuals who experience low or moderate levels of dry mouth often desire consumables that provide a sensation of hydration or mouth moistening. Water is often required to reduce dry mouth, but this water is not always convenient or portable and water does not always provide long lasting relief.

  Therefore, there is a need for a chewing gum product that can provide a sensation of mouth moistening when consumed. The chewing gum product is portable and can therefore be consumed whenever an individual experiences a dry mouth feeling. Furthermore, mouth moistening combined with sweetness, flavor, and refreshment is a pleasant experience for consumers, even without any function such as exhalation treatment or medical treatment that may be included in chewing gum products. There is a possibility.

  Extracts from leaves and flowers of plants such as Spiranthes acmella and roots of plants such as Heliopsis longipepes are "irritant sensates" for use in confectionery compositions including chewing gum ( It is known to act as a “tingling sensate”. For example, Patent Document 1 describes affinin as a flavoring agent together with highly stimulating substances such as pepper and mustard. U.S. Patent No. 6,099,097 also lists affinin as a pungent perfume for the gum composition at a concentration of 0.3% to 2.5% of the total gum composition.

  Heliopsis longipes SF. Blake (Asteraceae) is a herbaceous plant species found in Mexico that has been a commercial value source (initially as a source of pesticides) for over 50 years. Is known as having Non-Patent Document 1. Since chewing on the roots of Heliopsis longipes causes numbness and tingling in the mouth and tongue and stimulates salivation, heliopsis longipes roots have been used as a spice or fragrance.

  The active compound in affinine is N-isobutyl-dodec-2-trans-6-cis-8-trans-trienamide (or (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyl. Amide). Therefore, the active compound in affinin has been determined to be identical to the compound spirantol, which is a stimulating prime of several Spiranthes species. Non-Patent Document 2. Affinine compounds are known to have effects on the trigeminal nerve and saliva induction effects. However, other similar alkylamides may be present in such plant extracts. Unless otherwise contradicted by context, the alkylamide compound, (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyramide, contained in the Heliopsis longipepes root extract, Plant extracts containing the same compound, typically referred to as “affinin compounds” or “affinin active agents”, typically at concentrations of about 30% by weight or more, are commonly referred to as “affinins”.

  U.S. Patent No. 6,057,031 discloses a composition for confectionery products that provides a mouth moisturizing effect when consumed orally by an individual. More specifically, the composition is a blend of a sweetening composition, a food grade acid composition, and a cooling agent that reduces or eliminates the perception of dry mouth in an individual. Such compositions can include hard candy, and chewy candy, chewing gum, and center-filled candy.

  The mouth moisturizing composition of U.S. Patent No. 6,099,056 (Lakkis et al.) Contains a relatively large amount of food grade acid and a cooling agent system that avoids the use of menthol due to the bitter taste of menthol. Large amounts of food grade acid can provide mouth moistening without menthol. In addition, edible acids can intensify the potential bitter taste of menthol. Also, high levels of acid can cause candy, especially hard candy, to become more hygroscopic and more unstable to moisture.

  U.S. Patent No. 6,057,031 discloses the use of spirantol in an extruded matrix or powder form for use in chewing gum or other candies in relatively small amounts. The extract of spirantol is combined with a saliva secretion composition comprising citric acid, malic acid, succinic acid, and / or glycyrrhizin to form a sensory agent composition. In contrast, U.S. Patent No. 5,057,096 uses the use of a sensate composition comprising at least one cold sensate, warm sensate, and spirrant irritant sensate in various foods, pharmaceuticals, or personal care products. Disclose. U.S. Patent No. 6,057,031 discloses the use of jambu in chewing gum products as a relatively high amount and sensory active ingredient.

  A further example of the use of spirantol, typically containing jambu oleoresin, as a stimulating sensory agent can be found in US Pat. US Pat. No. 6,057,017, which uses a relatively large amount of jambu, requires that the jambu is combined with a drug that produces warmth.

US Pat. No. 7,354,569 US Pat. No. 5,236,720 US Patent Application Publication No. 2007/0031561 (A1) Specification US Patent Application Publication No. 2009/0155445 (A1) European Patent Application No. 1121927 (A2) specification US Patent Application Publication No. 2003/0072842 (A1) Specification US Pat. No. 6,780,443

Little, Jr. , E.C. L. , "Heliopsis longipedes, a Mexican institutical plant specialities", Journal of the Washington Academy of Sciences, Vol. 38, No. 8, pp. 269-274 (1948). Ogura, M .; Et al., Journal of Ethnopharmacology, 1982, Vol. 5, pp. 215-219.

  There is a need for new and improved chewing gum compositions that can provide a mouth moistening and refreshing experience and do not have undesired side effects such as unpleasant odors, excessive acidity, tight irritation, or unpleasant irritation. Still there. It would also be desirable to provide an unblended high quality flavor characterized by long lasting mouth moisturizing properties.

Disclosed herein is a chewing gum composition comprising:
(A) from a chewing gum base, sweetener composition, softener and flavor, and (b) from about 75 to about 300 ppm (parts per million) of the weight of the chewing gum composition, from Heliopsis longiphes root extract. A chewing gum composition comprising affinin.

Another embodiment is a chewing gum composition comprising:
(A) a chewing gum base, sweetener composition, softener, and flavor, and (b) about 75 to about 300 ppm by weight of the chewing gum composition of affinin from the extract of Heliopsis longipepes root, the affinin Is a chewing gum composition that is co-encapsulated in a core shell with a compound that enhances the stability of affinin in the composition.

In another embodiment, the chewing gum product includes a core and an outer shell, the core and outer shell have a different chewing feel, the core has a soft chewy feel, and the outer shell has a firm and crystalline feel. ,
(A) the core comprises a chewing gum composition comprising a chewing gum base, a sweetener composition, a softener, and a flavor;
(B) The outer shell comprises from about 20 to about 300 ppm by weight of the chewing gum composition of affinin derived from Heliopsis longiphes root extract.

  In some embodiments, the addition of affinin is at least about 5%, specifically at least about 10%, or at least 0.1 on a 1-5 scale, and at least about 0.1 based on sensory evaluation. 2 leads to a significant increase in the moisturizing effect. Similarly, some embodiments can provide increased dry mouth and / or refreshing strength.

In another embodiment, the chewing gum composition comprises
(A) chewing gum base, sweetener composition, softener, and flavor;
(B) from about 75 to about 300 ppm by weight of the chewing gum composition, natural affinin derived from the extract of Heliopsis longiphes root;
(D) a food grade acid composition;
(E) a natural product obtained from a plant of the genus Menaceae and Perilla (Mint) family, or a perfume which is an artificial control of the natural product;
(F) about 0.015 to about 0.15% by weight of the chewing gum composition; menthol; and (g) about 0.025 to about 0.15% by weight of the carboxyl of the chewing gum composition. A physiological cooling compound selected from the group consisting of amides, menthyl esters, and combinations thereof;
including.

Another embodiment is:
(A) Multiple individual pieces of a chewing gum product, each piece of the chewing gum product comprising the chewing gum composition described above, wherein the piece is at least about 5% higher in mouth wetness compared to the same product without the affinin component A plurality of individual pieces having a crystallization effect;
(B) a package assembly containing a plurality of individual pieces of the chewing gum product, the package assembly having indicia disposed on the external surface, the indicia being refreshing strength and / or mouth-wetting The present invention relates to a packaged chewing gum product including a package assembly that exhibits a crystallization effect.

  Embodiments described herein provide chewing gum products that provide an individual with a mouth-wetting sensation upon consumption. This allows the composition to relieve the dry mouth feeling associated with various physiological and environmental factors.

  As used herein, the term “oral moistening” refers to the sensation of oral hydration, which is perceived by an individual during and after consumption of the compositions described herein. Can be accompanied by an increase. This sensation of oral hydration can also refer to a reduction in the perception of dryness or stickiness in the oral cavity.

  As used herein, the term “confectionery” or “confectionery” or “confectionery product” can encompass any conventional hard (soft) confectionery or soft (soft) confectionery. Such confectioneries include gum drops, licorice, fruit snacks, starch-based jelly, gelatin-based jelly, pectin-based jelly, carrageenan-based jelly, agar-based jelly, konjac-based jelly, jelly bean, chewy Soft, including but not limited to candy, starch candy, nougat, nougatine, toffee, toffee, marshmallow, fondant, fudge, marzipan, chocolate, compound coating, carob coating, chewing gum, and caramel Chewable type forms such as candies are listed. Compressed tablets, hard boiled candies, sugar confectionery with nuts, pastilles, pralines, non-pareils, dragees, lozenges (medicine candy), sugar-coated nuts, comfort (confections with dried fruits and nuts, comfit), and aniseed Also included are confections such as balls (aniseed ball). In one particular embodiment, the confectionery is a confectionery comprising a hard candy or hard candy area.

  As described in detail herein, a chewing gum composition containing a specific amount of affinin in combination with other selected ingredients of the chewing gum product composition has undesirable properties such as an unpleasant tingling sensation. By providing a feeling of mouth moistening without, unexpectedly and desirably, the feeling of dry mouth can be mitigated. In one embodiment, other ingredients of the chewing gum composition, such as low levels of sweetness and slight acidity (which stimulate salivation), and / or a prolonged cooling or refreshing sensation, are also a sensation of mouth moistening. Or it may contribute to a refreshing feeling. Still other factors, such as the form and location of affinin in the chewing gum composition or chewing gum product, can also contribute to the sensation or refreshment of mouth moistening. Finally, it has been found unexpectedly advantageous in mouth-moistened chewing gum compositions that affinin is accompanied by a means for preventing oxidation of the active ingredient in the affinine.

  The chewing gum composition according to the present invention comprises, in addition to the chewing gum base, sweetener composition, softener and fragrance, about 75 to about 300 ppm, specifically 80 to 220 ppm, more specifically 90, of the weight of the chewing gum composition. ˜175 ppm, most particularly 100 to 150 ppm of affinine compound. As used herein, “gum” includes both chewing gum formulations and bubble gum formulations.

Heliopsis longiphes extract is prepared using standard means or methods, for example by preparing the plant tincture by contacting the plant material with a suitable solvent, or any other conventional It may be prepared by means or methods such as CO ₂ extraction, lyophilization, spray drying, etc. (Gennaro AR: Remington: The Science and Practice of Pharmacy, Mack Publishing Company, Easton, Pennsylvania, 1995) United States Pharmacopeia (US Pharmacopeia) 22nd edition, and The National Formulary (National Drug Collection, NF) 17th , USP Convention, Rockville, Md. (Rockville), see 1990). This extract is made from heliopsis longiphes root and solvent (which includes water such as distilled water, aqueous solvents such as water combined with other solvents, organic solvents such as hexane and glycerine, or alcohols such as ethanol, or these Any combination) may be used. Preferably an alcohol or aqueous alcohol solvent is used, most preferably ethanol or a combination of ethanol and water is used.

  The resulting extract is typically a moist or liquid component that is light brown to golden in an amount of about 90.0 to about 99.9 percent by weight, for example about 98 percent by weight of the extract, and Consists of dry or solid components in an amount of about 10 to about 0.01 weight percent, for example about 2 weight percent based on the extract. Compositions such as the extract in wet-dry form described immediately above can be formulated as a liquid. Alternatively, the composition may be a powder or paste, such as a powder comprising about 66.6 weight percent extract on a wet basis and 33.4 weight percent carrier; or about 0.01 to about 100 weight percent extract on a dry basis. -Formulate as a natural product sprayed on the extract itself, such as about 2-10 weight percent extract on a dry basis, or in any combination or permutation for either wet or dry methods be able to.

  In one embodiment, the chewing gum composition comprises an affinine extract from a plant species comprising 20-70% by weight (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyramide. In addition to the synthetic (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyramide compound. Alternatively, the composition may comprise a powder comprising affinin in an amount of about 2-10% by weight of the powder itself, specifically about 4-8% by weight, more specifically about 5-7% by weight of affinin. . Thus, in some embodiments, this powder can be used in an amount of, for example, 1000 to 6000 ppm, specifically 2000 to 5000 ppm, and more specifically 2500 to 4500 ppm. Such powders can include affinin blended with a carbohydrate such as cyclodextrin and spray dried. Spray-dried carriers can include carbohydrates and medium chain triglycerides, in this case affinine (including its active compound (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyramide) Is the hydrophobic phase of the carbohydrate matrix emulsion to be spray dried. Affinin can be advantageously combined with edible acids in powder form. Such powders are also disclosed in WO 2007/144800 and US Patent Application Publication No. 2009/0155445.

  Thus, affinin is, for example, prior art documents US Pat. No. 6,607,771, US Pat. No. 6,607,778, US Pat. No. 6,932,982; and International Publications. It may be in the form of a solid product prepared by a common extrusion process, such as that described in 03/56938, ie encapsulated in a matrix. Typically these are products obtained by extrusion of carbohydrate melts incorporating jambu oleoresin. Such an extrusion process typically includes: preparing a mixture of continuous phase carriers containing the ingredients to be encapsulated therein, wherein the mixture of continuous phase carriers is Having a low moisture content to ensure that the glass transition temperature of the mixture is that of the final product; the mixture was heated to a temperature of 90-130 ° C. in a screw extruder and melted Forming a mass; extruding the molten mass through a die. This molten mass can then be shredded directly at the exit of the die, ie at the temperature of extrusion, or shredded after cooling to form particles of the desired size. .

  This type of conventional extrusion process, as will be appreciated by those skilled in the art, is generally described in the prior art, including those cited above, and also in particular with regard to the inclusion of unstable fragrances and fragrances. Yes. The process conditions for the production of extruded affinine forming part of the sensate composition of the present invention can be found in the prior art documents cited above or even preferred carrier properties for the preparation of such products. Any of the generally known melt extrusion methods typically described in International Publication No. 2004/082393 and International Publication No. 2006/038067 are described. Typical extruded products favoring the stimulating component of the sensate composition are those available from Firmenich SA, Geneva, Switzerland and marketed under the trade names Durarom® and Flexarome® It is the same. In particular, maltodextrins having a dextrose equivalent (DE) of 10 to 18 and mixtures thereof with hydrogenated starch hydrolysates can be used as matrix carriers for extruded affinin-containing components in powder form.

  The use of affinine in powder form can exhibit a faster release of affinin, a higher release rate than a liquid extract, and therefore can create a higher intensity of initial hydration and / or stinging sensation. It was found that. Such an immediate sensation has been found to increase the initial flavor intensity according to consumer tests. When combined with the warming agent described below, the tingling sensation or warm tingling sensation can be further enhanced as desired in the chewing gum product. This synergistic result resulted in a sensory greater complexity of the overall flavor in chewing gum products with mint and fruit flavors. For example, specific mint flavors include peppermint, and specific fruit flavors include citrus fruits and acai fruit.

  In another embodiment, the chewing gum composition of the present invention can be a blend of different forms of affinin or an active compound thereof. For example, the chewing gum composition can be a blend of synthetic (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyramide and an affinine-containing plant extract. Alternatively, the composition may be a blend of affinin-containing powder and a liquid extract, affinin or a synthetic compound, wherein (2E, 5Z, 8E) -deca-2,6,8- The total concentration of trienoic acid N-isobutyramide is about 75 to about 300 ppm.

  In another embodiment, the chewing gum product includes a core and an outer shell, the core and outer shell have a different chewing feel, the core has a soft chewy feel, and the outer shell has a firm and crystalline feel. (A) the core comprises a chewing gum composition comprising a chewing gum base, sweetener composition, softener, and flavor; (b) the outer shell comprises about 40 to about 300 ppm by weight of the chewing gum composition; If specified, 80 to 220 ppm, more specifically 90 to 175 ppm, and most specifically 100 to 150 ppm of the affinine compound.

  Affinin used to contribute to mouth moisturization in the products of the present invention is at a relatively low level to reduce its characteristics as a stimulating sensate, but effectively provides the desired mouth moistening Exists at a high enough level. As indicated above, the main active compounds in affinine are N-isobutyl-2E, 6Z, 8E-decatrienamide or (2E, 6Z, 8E) -deca-2,6,8-trienoic acid N- An unsaturated alkylamide having the compound name of isobutyramide, in particular isobutyramide. Other alkylamides extracted from the roots of Heliopsis longiphes may be included, but affinin is the main compound, typically in an amount of 20-50% by weight, specifically 25-40% by weight In the extract. Other sources of plant extracts and other details are described in US Pat. No. 6,780,443, the entire contents of which are incorporated herein by reference for all purposes. Can be found in The compound (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyramide can be extracted from grass roots (in which case affinin may also be referred to as “spirantol”). For example, the compound (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyramide in affinin must be present in the roots of Heliopsis longipepes extract at a concentration as high as 1% by weight. Has been found.

  In addition to being present in the roots of Heliopsis longipepes extract, the compound (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyramide is obtained synthetically, ie as a natural product. Rather, it can be prepared. Therefore, the affinin compound can also be prepared synthetically as disclosed in WO2009 / 091040. Synthetic affinin is commercially available from, for example, Takasago International Corporation (Tokyo, Japan). Grassroot extract is available from Mane Co. Are commercially available from various suppliers.

  Synthetic (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyramide, which is purer than plant sources, can be distinguished to some extent based on taste. Synthetic (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyramide can have a purity of at least about 90 percent. In some embodiments, the synthetic (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyramide has, for example, a tingling sensation or a tingling sensation as compared to spirantol in an equal amount of jambu. Mouth wetting that is relatively higher than the heating / cooling sensation can be provided. Synthetic (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyramide gives a sharper profile and / or less irritation than some comparable plant extracts based on tasting be able to. In one embodiment, a combination of synthetic (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyramide and an affinine plant extract is used. For example, within the given range of 75-300 ppm affinine compound, the amount of affinine active provided by synthetic (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyramide is 20 The amount of (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyramide, which may be in the range of ˜80% by weight and is given by the plant extract of Heliopsis longiphes, is 80-20%. % May be in the range.

  Applicants have found that the active compound (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyramide presents a significant stability problem for the Affinine extract of Heliopsis longiphes root extract. Admitted that it was present. This stimulant sensory agent was found to be significantly reduced in chewing gum during storage. This proved to be a unique challenge in chewing gum compared to other confectionery. This stability problem is that affinin extract contains (2E, 5Z, 8E) -deca-2,6,8- as a mixture with other compounds having an α, β-unsaturated amide moiety. It is thought to be due to the fact that it contains trienoic acid N-isobutyramide. The carbon on either side of these double bonds is more reactive than normal alkenes in both organic reactions. Although not wishing to be bound by theory, (2E, 5Z, 8E) -deca-2,6,8-trienoic acid N-isobutyramide multiple conjugate system (in addition to two double bonds, one keto group) Is more likely to react with free radicals than single conjugated double bonds.

  Applicants have found in the present invention that affinin can be advantageously stabilized against oxidation in chewing gum. As a result, the chewing gum composition according to the present invention with a means for stabilization of affinin can be stable against loss of oral wet strength over a period of at least 12 months, in particular at least 18 months.

  In one embodiment, oxidation of the conjugated diene moiety of the affinine compound is prevented or reduced by involving a substance that prevents or reduces oxidation. A first means to solve the above problem involves complexing the diene moiety with a compound that is a transition metal salt. This complex stabilizes the diene against any further reaction, but can dissociate in water or saliva to regenerate uncomplexed affinin. Transition metal salts that can function to stabilize affinine against radical oxidation and are acceptable according to GRAS standards for use in various foods include, for example, copper gluconate, cuprous iodide, chloride Ferric, ferric citrate, manganese chloride, manganese sulfate, manganese citrate, manganese gluconate, stannous chloride, titanium dioxide, zinc chloride, zinc gluconate, zinc sulfate, zinc oxide, and their transition metals The elemental form is mentioned.

  A second means to solve the above problem is that it does not cause an unpleasant off-tasting but is an oxidant or (2E, 5Z, 8E) -deca-2,6,8-triene. Affinin is accompanied by one or more compounds that are more reactive towards oxidation than acid N-isobutyramide. Antioxidants include, for example, pomegranate extract, grape seeds, green tea (EGCG), ascorbic acid (vitamin C), chlorogenic acid (coffee), gallic acid, β-carotene, or known artificial antioxidants such as butylated Mention may be made of hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). Such oxidizing agents can be mixed with affinin to extend the shelf life of the affinine chewing gum product.

  A third means for solving the above problem is to encapsulate affinin in a matrix or core-shell system. The encapsulating material can be fat-based, wax-based, or hydrocolloid-based. For example, fluid bed encapsulation using gelatin can be used. Such encapsulation can provide effective protection against affinin oxidation.

  Encapsulation techniques include both core shell encapsulation and matrix encapsulation prepared from various processes such as extrusion and spray drying. However, core-shell encapsulation with affinin in the core may be advantageous in protecting affinin. This is because the surface of the encapsulated material does not expose affinin to oxidation.

  A combination of the above solutions can be used advantageously. For example, co-encapsulation of blends of affinin and antioxidants or competitive oxidants, particularly co-encapsulation using an affinin blend as the core material in the core shell powder can be used.

  In some embodiments, one or more components may be encapsulated using an encapsulating material, which can also modify the release profile of that component. In general, however, encapsulating affinin partially or completely within a compressible chewing gum composition using an encapsulating material will not delay the release of that component during consumption of the compressible chewing gum composition. Rather, it increases the rate at which the active ingredient becomes available in the consumer's oral cavity for mouth moisturizing purposes. This may be especially true. This is because affinin compounds are not water soluble and therefore can be more easily mixed with chewing gum compositions when combined with a suitable carrier such as a carbohydrate.

  In some embodiments, the material used for encapsulation may be a water-insoluble polymer, or a strong matrix, solid coating, or film as a protective barrier for the affinin component or the affinin component. Other materials that can be mentioned. In some embodiments, the encapsulating material may completely surround, cover, cover, or enclose the affinin component. In other embodiments, the encapsulating material may only partially surround, cover, cover, or enclose the affinin component. Different encapsulating materials may provide different release rates or release profiles for the encapsulated components. In some embodiments, the encapsulating material can include one or more of the following: polyvinyl acetate, polyethylene, cross-linked polyvinyl pyrrolidone, polymethyl methacrylate, polylactic acid, polyhydroxyalkanoate, ethyl cellulose, Polyvinyl acetate phthalate, polyethylene glycol ester, methacrylic acid-co-methyl methacrylate, ethylene-vinyl acetate (EVA) copolymer, and the like, and combinations thereof. Examples of encapsulating materials can be found in US Patent Application Publication No. 2009/0220642.

  There are many ways to encapsulate a blend of ingredients (including affinin) using an encapsulating material. For example, in some embodiments, a sigma blade or Banbury type mixer may be used. In other embodiments, an extruder or other type of continuous mixer may be used. In some embodiments, spray coating, spray chilling, absorption, adsorption, inclusion complex formation (eg, creating a perfume / cyclodextrin complex) to encapsulate ingredients using an encapsulant. , Coacervation (fluid formation), fluidized bed coating, or other processes may be used.

  In some embodiments, the encapsulated affinin comprises a powder material having a specific size for use as a component in a compressible chewing gum composition. For example, in some embodiments, a composition comprising affinin may be ground to approximately the same particle size as other chewing gum ingredients to create a uniform compressible mixture. In some embodiments, the powder material can have an average particle size such as, for example, from about 4 to about 100 mesh or from about 8 to about 25 mesh or from about 12 to about 20 mesh.

  In one embodiment, the encapsulating material includes polyvinyl acetate. A representative example of a polyvinyl acetate product suitable for use as an encapsulating material is Vinnapas® B100, sold by Wacker Polymer Systems, Adrian, Michigan. The encapsulating material may be prepared by melting a sufficient amount of polyvinyl acetate at a temperature of about 65 ° C. to 120 ° C. for a short time, for example, 5 minutes. The melting temperature may depend on the type and tensile strength of the polyvinyl acetate encapsulant, but higher tensile strength materials will generally melt at higher temperatures. When the encapsulating material is melted, a suitable amount of affinin or an affinin-containing composition is added and thoroughly blended into the molten mass during further short term mixing. The resulting mixture is a semi-solid mass which is then cooled (eg, at 0 ° C.) to give a solid and then about 30-200 (600-75 μm) US standard sieve size (US Standard). sieve size). The tensile strength, release rate or other properties of the resulting encapsulated system can thus be tested immediately by standard methods.

  In another embodiment, a more hydrophobic polymer such as an ethylene-vinyl acetate (EVA) copolymer can be used to increase or otherwise manage the release time of affinine from the encapsulation. The degree of hydrophobicity can be controlled by adjusting the ratio of ethylene and vinyl acetate in the copolymer. In general, the higher this ethylene: vinyl acetate ratio, the longer it will take to soften the encapsulated particles during consumption, and the release rate of the components will be slower or slower. The lower the ethylene: vinyl acetate ratio, it will take a shorter time to soften the encapsulated particles during consumption, and the release rate of the components will be faster or easier.

  As explained by the above discussion, in some embodiments, the release of affinin from the encapsulated powder is accomplished by formulating an encapsulating system based on the hydrophobicity of the encapsulating material or carrier or matrix for affinin. It can be managed or otherwise controlled. Using highly hydrophobic polymers can delay the release time of the components. Similarly, the active ingredient can be released more rapidly or more easily using a less hydrophobic encapsulant. The hydrophobicity of the polymer can be quantified by the relative water absorption measured according to ASTM D570-98.

  Suitable hydrophobic polymers that may be used for the encapsulation system include, for example, homopolymers and copolymers such as vinyl acetate, vinyl alcohol, ethylene, acrylic acid, methacrylate, methacrylic acid. Suitable hydrophobic copolymers include the following non-limiting examples: vinyl acetate / vinyl alcohol copolymer, ethylene / vinyl alcohol copolymer, ethylene / acrylic acid copolymer, ethylene / methacrylate copolymer, ethylene / methacrylic acid copolymer.

  When formulating inclusions based on the selection criteria of hydrophobicity of the encapsulating material, the encapsulated affinin may be wholly encapsulated within the encapsulating material or incompletely encapsulated within the encapsulating material. Also good. This incomplete encapsulation can be accomplished by modifying and / or adjusting the manufacturing process to create a partial coating of this component.

  The gum compositions disclosed herein may be coated or uncoated, and may be in the form of planks, sticks, pellets, balls, and the like. Compositions of different forms of gum composition will be similar but may vary with respect to the ratio of the components. For example, the coated gum composition may contain a lower percentage of softener. The pellets and balls have a chewing gum core, and this small chewing gum core may later be coated with a sugar or sugar-free solution to create a hard shell (also called a shell). The planks and bars are usually formulated so that the texture is softer than the chewing gum core. In some cases, hydroxy fatty acid salts or other surfactant actives may have a softening effect on the gum base. Formulating a plank gum or stick gum with a texture that is stiffer than usual to adjust for any possible undesirable softening effects that the surfactant active may have on the gum base (Ie, using softeners that are less conventional than those typically used) can be beneficial.

  Center-filled gum is another common gum form. This gum part has a composition and production manner similar to those described above. However, the center filler is typically an aqueous liquid or gel that is injected into the center of the gum during processing. The affinin-containing component can optionally be incorporated into the central filler during the manufacture of the filler, and can be incorporated directly, i.e., into the chewing gum portion of the overall gum composition, or both. You can also do it.

  The chewing gum composition includes a gum base, bulk sweetener, high intensity sweetener, flavor, colorant, sensate, and any other optional additive, including the pharynx Soothing agents, spices, whitening teeth, breath fresheners, vitamins, minerals, caffeine, drugs (eg, medicines, herbs, and nutritional supplements), oral care products, and of the above A combination including at least one is mentioned.

  In general, chewing gum compositions comprise a water-insoluble gum base portion and a water-soluble bulk portion. The gum base may vary depending on factors such as the type of base desired, the desired gum consistency, and other ingredients used in the composition to make the final chewing gum product. The gum base may be any water-insoluble gum base known in the art, including gum bases utilized for chewing gum and bubble gum. Specific examples of suitable polymers in the gum base include natural and synthetic elastomers and gums such as plant-derived materials such as chicle, crown gum, nispero, rosidin ha, jerutong, perillo ( perillo, niger gutta, tunu, balata, gutta percha, lechi-capsi, sorva, gutta kay, and the like. Synthetic elastomers such as butadiene-styrene copolymers, polyisobutylene, isobutylene isoprene copolymers, polyethylene, combinations thereof and the like are also useful. The gum base can include non-toxic vinyl polymers such as polyvinyl acetate and its partial hydrolysis products, polyvinyl alcohol, or combinations comprising at least one of these. When utilized, the molecular weight of the vinyl polymer can range from about 3,000 to about 94,000 (including about 94,000).

  The amount of gum base used depends on various factors such as the type of base used, the desired gum consistency, and the other ingredients used in the composition to make the final chewing gum product. And it will change a lot. Generally, the gum base is in an amount of about 5% to about 94% by weight of the final chewing gum composition, or about 15% to about 45%, more specifically about 15% to about 35% by weight of the chewing gum product. , Most particularly from about 20% to about 30% by weight.

  The gum base composition is a conventional elastomer solvent to aid in softening of the elastomer base component, for example, terpinene resin such as α-pinene or β-pinene polymer, rosin or modified rosin and gum (hydrogenated, dimerized). Or polymerized rosin) methyl, glycerol or pentaerythritol ester, or a combination comprising at least one of the above resins, partially hydrogenated wood or gum rosin pentaerythritol ester, wood or gum rosin pentaerythritol ester, Glycerol ester of wood rosin, glycerol ester of partially dimerized wood or gum rosin, glycerol ester of polymerized wood or gum rosin, glycero of tall oil rosin Luster, wood or gum rosin glycerol ester, partially hydrogenated wood or gum rosin, wood or rosin partially hydrogenated methyl ester, and the like. The elastomeric solvent can be used in an amount of about 5% to about 75% by weight of the gum base, specifically about 45% to about 70% by weight of the gum base.

  In addition to the water insoluble gum base portion, a typical chewing gum composition includes a water soluble bulk portion and one or more flavoring agents. Water soluble parts include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colorants, acidulants, fillers, antioxidants, and other conventional chewing gum additives that give the desired attributes Can be included. Other conventional chewing gum additives known to those skilled in the art can also be used in the gum base.

  Conventional additives such as plasticizers or softeners may be included in the gum base in effective amounts to provide a variety of desirable textures and consistency properties. Because these components are low molecular weight, plasticizers and softeners can penetrate the basic structure of the gum base, making it plastic and low viscosity. Suitable plasticizers and softeners include lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate, acetylated monoglycerides, A combination comprising glycerin and at least one of the above is mentioned. Waxes, such as natural and synthetic waxes, petroleum waxes such as hardened vegetable oils, polyurethane waxes, polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty waxes, sorbitan monostearate, tallow, propylene glycol, etc. also have various desirable textures And can be incorporated into a gum base to obtain consistency properties. These additives are generally used in an amount up to about 30% by weight of the gum base, specifically from about 3% to about 20% by weight of the gum base.

  When wax is present in the gum base, the wax softens the polymer elastomer mixture and improves the elasticity of the gum base. The wax used will have a melting point of less than about 60 ° C., specifically about 45 ° C. to about 55 ° C. The low melting point wax may be a paraffin wax. The wax can be present in the gum base in an amount of about 6% to about 10%, preferably about 7% to about 9.5% by weight of the gum base.

  In addition to the low melting wax, waxes with higher melting points may be used in the gum base in amounts up to about 5% by weight of the gum base. Such high melting point waxes include beeswax, vegetable wax, candelilla wax, carnauba wax, most petroleum waxes, and the like and mixtures thereof.

  The gum base can include an effective amount of a bulking agent, such as a mineral adjuvant that can serve as a filler and a textural agent. Suitable inorganic adjuvants include calcium carbonate, magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate, talc, tricalcium phosphate, tricalcium phosphate and the like as fillers and texture-imparting agents. Can play a role. These fillers or adjuvants can be used in the gum base in various amounts. Specifically, when used, the amount of filler will be present in an amount from about 0% to about 60% by weight of the gum base, more specifically from about 20% to about 30% by weight of the gum base. Let's go.

  Additional bulking agents (carriers, extenders) suitable for use include sweeteners selected from the group consisting of monosaccharides, disaccharides, polysaccharides, sugar alcohols; polydextrose; maltodextrins; minerals such as calcium carbonate, talc, Examples include titanium dioxide, dicalcium phosphate, and combinations comprising at least one of the foregoing. The bulking agent can be used in an amount of up to about 90% by weight of the final gum composition, specifically about 40% to about 70% by weight of the gum composition, and about 50% to about 65% by weight. Is most preferred.

  Suitable emulsifiers include distilled monoglyceride, monoglyceride and diglyceride acetate, monoglyceride and diglyceride citrate, monoglyceride and diglyceride lactate, fatty acid monoglyceride and diglyceride, polyglycerol ester, ceteareth-20, Polyglycerol polyricinoleate, propylene glycol ester of fatty acid, polyglyceryl laurate, glyceryl coconut fatty acid, gum arabic, gum acacia, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sodium stearoyl lactate, stearoyl Diacetyltartaric acid of calcium lactate, monoglyceride and diglyceride Steal, tricaprylic acid-glyceryl caprate / medium chain triglyceride, glyceryl dioleate, glyceryl oleate, glyceryl lacto ester of fatty acid, glyceryl lacto palmitate, glyceryl stearate, glyceryl laurate, glyceryl dilaurate, mono Glyceryl ricinoleate, triglyceryl monostearate, hexaglyceryl distearate, decaglyceryl monostearate, decaglyceryl dipalmitate, decaglyceryl monooleate, polyglyceryl hexaoleate 10, medium chain triglyceride, caprylic acid / capric acid triglyceride, Propylene glycol monostearate, polysorbate 20, polysorbate 40, polysorb 60, polysorbate 80, polysorbate 65, hexyl glyceryl distearate, triglyceryl monostearate, tweens, spans, stearoyl lactate, stearoyl-2-calcium lactate, stearoyl-2-sodium lactate lecithin, ammonium phosphati And ammonium phosphatides, sucrose esters of fatty acids, sucrose glycerides, propane-1,2-diol esters of fatty acids, and combinations comprising at least one of the foregoing.

  Suitable thickeners include cellulose ethers (eg, hydroxyethylcellulose, hydroxypropylmethylcellulose, or hydroxypropylcellulose), methylcellulose, carboxymethylcellulose, and combinations comprising at least one of the foregoing. Carbomers, polyvinylpyrrolidone, carboxymethylcellulose, polyvinyl alcohol, sodium alginate, polyethylene glycol, xanthan gum, natural gums such as tragacanth, guar gum, acacia gum, gum arabic, water dispersible polyacrylates such as polyacrylic acid, methyl methacrylate copolymer, carboxy Polymers such as vinyl copolymers are also useful thickeners.

  Methods for producing chewing gum compositions are known to those skilled in the art. The various ingredients can be otherwise incorporated into conventional chewing gum compositions using standard techniques and equipment. In one exemplary process, the gum base is heated to a temperature high enough to soften the base without adversely affecting the physical and chemical composition of the base. This temperature will vary depending on the composition of the gum base used, but such temperature is readily determined by one skilled in the art without undue experimentation. For example, the gum base can be used, for example, to plasticize the blend and to adjust the hardness, viscoelasticity and moldability of the base, such as the remaining ingredients of the gum, such as plasticizers, fillers, extenders or sweet Sufficient time to bring the base into a molten state immediately before being incrementally mixed with the ingredients, softeners and colorants, and flavor enhancing compositions (as concentrates with other additives or separately) For example, it may be melted at about 60 ° C. to about 160 ° C. for a time of about 30 minutes, or it may be melted at about 150 ° C. to about 175 ° C. Mixing is continued until a uniform mixture of gum composition is obtained. This gum composition mixture may then be formed into the desired chewing gum shape, i.e. rods, planks, pellets, balls, and the like.

  Alternative gum processes or gum manufacture may be used using standard techniques and equipment known to those skilled in the art. It will be apparent to those skilled in the art that devices useful according to some embodiments include mixing and heating devices well known in the art of chewing gum manufacture, and thus selecting a particular device.

  In some embodiments, a method of preparing a soil-removable gum composition comprises heating an gum base to soften the base and then chelating the softened gum base and an interface to obtain a substantially uniform mixture. Mixing with active agents, including fatty acid salts and at least one other anionic or nonionic surfactant. The method further includes cooling the mixture and forming the cooled mixture into individual gum pieces. The fatty acid salt can be a hydroxy fatty acid salt. In some embodiments, the hydroxy fatty acid salt can be a salt of ricinoleic acid, such as sodium ricinoleate. Additional ingredients may be mixed into the softened gum base. For example, one or more of the following can be added: abrasives, extenders, fillers, wetting agents, fragrances, colorants, dispersants, softeners, plasticizers, preservatives, warming sensates, cooling sensates, Teeth whitening and sweeteners.

  In some embodiments, the gum piece may be coated with an aqueous coating composition, which may be applied by any method known in the art. The coating composition can be present in an amount of about 25% to about 35% by weight of the total gum piece, more specifically about 30% by weight of the gum piece.

  The outer coating may be hard or crunchy. Typically, the outer coating can include sorbitol, maltitol, xylitol, isomalt, and other crystalline polyols, and sucrose can also be used. Perfumes can also be added to give unique product characteristics.

  In order for the chewing gum composition to be invisible through the coating itself, the coating, if present, may contain several opaque layers, which are further added to one or more transparent layers for aesthetic, textural and protective purposes. Can be optionally coated. This outer coating can also contain small amounts of water and gum arabic. This coating may be further coated with wax. The coatings may be applied in a conventional manner by continuous application of the coating solution while drying between each coating. As the coating dries, it usually becomes opaque and is usually white, but other colorants may be added. The polyol coating may be further coated with a wax. The coating can further include colored flakes or speckles.

  Where the composition includes a coating, it is possible that one or more affinin-containing components can be dispersed throughout the coating. This coating can be formulated to help increase the thermal stability of the gum pieces and to prevent leakage of the liquid fill when the gum product is a center-filled gum. In some embodiments, the coating may include a gelatin composition. The gelatin composition may be added as a 40% by weight solution and is about 5% to about 10% by weight of the coating composition, more specifically about 7% to about 8% in the coating composition. May be present. The gel strength of the gelatin may be from about 130 bloom to about 250 bloom.

  Additives such as physiological cooling agents, pharyngeal soothing agents, spices, warming agents, oral care agents, medicines, vitamins, caffeine, and conventional additives, any or all of the chewing gum composition Can be included in the part. Such ingredients can be used in an amount sufficient to achieve their intended effect.

  A wide variety of one or more conventional additives can be used with the chewing gum product composition, examples of which include sweeteners, high intensity sweeteners, flavor modifiers or flavor enhancers, fragrances, Coloring agent, medicine, oral care agent, pharyngeal care agent, breath refresher, mineral adjuvant, filler, acidulant, buffer, sensory agent (eg warming agent, cooling agent, stimulant, foaming agent), increase Examples include a mucous agent, a mouth moistening agent, a flavor enhancement composition, an antioxidant (for example, butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), or propyl gallate), a preservative, and the like. Some of these additives can serve multiple purposes. For example, sweeteners such as sucrose, sorbitol or other sugar alcohols, or combinations of these sweeteners can also function as bulking agents. Often a combination comprising at least one of the above additives is used.

  Sugar sweeteners include sucrose, dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose, lactose, invert sugar, fructooligosaccharide syrup, partially hydrolyzed starch, corn syrup solids, high fructose corn A syrup or the like or a combination comprising at least one of the sugar sweeteners described above can be included.

  In one embodiment, menthol is about 0.025 to about 0.15% menthol by weight of the chewing gum product composition, particularly about 0.05 to about 0.10%, more specifically about 0. Present in the chewing gum product composition in an amount of 0.040 to about 0.08% by weight. To create a “cool feeling”, menthol may be added as substantially pure crystals or may be added to the chewing gum product composition in the form of peppermint oil or the like. Peppermint oil generally contains about 45-55% by weight menthol, about 20-25% by weight menthone, about 5% by weight menthyl acetate, and about 5% by weight eucalyptol. Other components may also be present. To create this desired cooling effect, peppermint oil is used even in non-peppermint products such as spearmint or winter green flavored products.

  In addition to menthol, the cooling composition includes one or more physiological cooling agents. In the context of the present description, the term “physiological cooling agent” does not include conventional cooling agents which are also perfume derivatives such as menthol or menthone. Preferred physiological cooling agents do not have their own perceivable flavor and are simply used to provide a cooling effect.

  Although many physiological cooling agents are known for use in chewing gum compositions, the chewing gum compositions of the present invention are acyclic tertiary and secondary carboxylamides, cyclic carboxylamides, menthyl esters, or A physiological cooling agent comprising a combination comprising at least one of the above physiological cooling compounds. U.S. Pat. No. 4,060,091; U.S. Pat. No. 4,190,643 and U.S. Pat. No. 4,136,163 (all assigned to Wilkinson Word) Acyclic carboxamides and substituted cyclohexane carboxamides, including menthane carboxamides (PMC), especially N-ethyl-p-menthane-3- carboxamide (referred to as WS-3); No. 296,255; U.S. Pat. No. 4,230,688; and U.S. Pat. No. 4,153,679, also all assigned to Wilkinson Word, ), Especially N, 2,3-trimethyl-2-isopropylbutanamide (WS-23) Is called).

  Carboxamide in US Pat. No. 4,136,163 is N-substituted-p-menthane-3-carboxamide. The compound N-ethyl-p-menthane-3-carboxamide, commercially available from Wilkinson Word as WS-3, is preferred in the present invention. Carboxamides in U.S. Pat. No. 4,230,688 are certain acyclic tertiary and secondary carboxamides, of which N, 2 commercially available from Wilkinson Word as WS-23. , 3-trimethyl-2-isopropylbutanamide is one preferred cooling agent for use in the present invention. Other preferred acyclic carboxamides include acyclic tertiary and secondary carboxamides, including compounds commercially known as Ice 6000, 10,000, and 11000. Other cooling compounds include WS-14, N-ethyl-p-menthane-3-carboxamide (WS-3), 3- (p-menthane-3-carboxamido) ethyl acetate (WS-5), N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide and the like can be mentioned. US Pat. No. 4,150,052 discloses the use of N-ethyl p-menthane-3-carboxamide for the physiological cooling effect of N-ethyl p-menthane-3-carboxamide on the skin. To do.

  “Mentyl ester” includes monomenthyl succinate, dimenthyl succinate, monomenthyl α, α-dimethyl succinate and monomenthyl 2-methyl maleate, menthyl glutarate, FEMA 4006, for example, US Pat. No. 3,111,127 US Pat. No. 6,365,215 and US Pat. No. 6,884,906, the disclosures of which are incorporated herein by reference. Means one type of compound, such as Methyl esters are also intended to include derivatives thereof, such as the ment of the menthyl half acid ester shown in US Pat. No. 6,884,906. The term is also intended to encompass alkali metal and alkaline earth metal salts of menthyl compounds such as monomenthyl succinate and monomenthyl glutarate. Menthyl esters also include menthyl acetate, l-menthyl acetate, d, l-menthyl acetate, homomenthyl acetate, menthyl lactate, and l-menthyl lactate. US Pat. No. 5,725,865 and US Pat. No. 5,843,466 are hereby incorporated by reference with respect to the use of monomenthyl succinate for the physiological cooling effect of monomenthyl succinate. It shall be incorporated.

  The term “menthyl glutarate” refers to monomenthyl monomethyl 2-methylmaleate, menthyl glutarate (FEMA 4006), monomenthyl glutarate, dimenthyl glutarate, semi-menthyl ester derivatives of acids, or the above menthyl glutarate. A combination including at least one of them is included.

  This menthyl ester, L-monomenthyl glutarate, is among other products, especially for use in chewing gum compositions (including hard candy), GRAS Flavor, FEMA No. 4006, and Smith et al., “GRAS Flavoring Industries 20”, Food Technology, Vol. 55, No. 12, December 2001, p. 53.

Glutaric acid L-monomenthyl has the compound name of glutaric acid (L) -monomentan-3-yl, pentadienoic acid mono [5-methyl-2- (1-methylethyl) cyclohexyl] ester, [1L] There are cases where it is known. Monomethyl glutarate having the chemical formula C ₁₅ H ₂₆ O ₄ can be searched by JECFA number 1414 and CAS number 220621-22-7. It exists as a clear, viscous liquid with a mint-flavored menthol-like aroma.

  Rule et al., “Optical Activity and the Polarity of Substitutable Groups Part VIII. Growing-chain Effects and the ortho-Effect in Benzoic Esters”. Chem. Soc. 1928 (Part 1), pages 1347-1361, (i) L-menthyl hydrogen adipate (n = 3); (ii) hydrogen p-melate L-menthyl ( Also used are semi-monomenthyl ester derivatives of some acids, such as L-menthyl hydrogen pimelate (n = 4); and (iii) L-menthyl hydrogen suberate (n = 5) be able to.

  For example, this cooling sensate system includes menthyl glutarate, menthyl succinate, N, 2,3-trimethyl-2-isopropylbutanamide (WS-23), N-ethyl p-menthane-3-carboxamide (WS- 3) one or more physiological cooling sensations comprising N-ethyl-2,2-diisopropylbutanamide (ICE 10000® cooling sensate) or a combination comprising at least one of the above-mentioned cooling sensation compounds Compounds can be included. Specifically, this cooling agent system comprises a combination of menthyl glutarate and N, 2,3-trimethyl-2-isopropylbutanamide. More particularly, the cooling agent system comprises a combination of menthyl glutarate, N, 2,3-trimethyl-2-isopropylbutanamide, and N-ethyl p-menthane-3-carboxamide. Most particularly, this cooling agent system consists essentially of menthol and the latter three physiological cooling agents.

  In one embodiment, the composition comprises one or more first physiological cooling agents comprising one or more menthyl esters, and N-ethyl-p-menthane-3-carboxamide, N-ethyl-2, One or more second physiological cooling compounds comprising 2-diisopropylbutanamide, N, 2,3-trimethyl-2-isopropylbutanamide, or a combination comprising at least one of the above carboxylamides. Wherein the chewing gum composition, or a chewing gum product piece or region comprising the composition, is about 0.01 to about 0.10 weight percent of the one or more first weights based on the total weight of the chewing gum composition. Each of the physiological cooling agents and from about 0.01 to about 0.10% by weight of each of the second physiological cooling agents. In one particular embodiment, the cooling sensate composition in the chewing gum composition comprises about 50 to about 80 wt% menthyl glutarate, about 5 to 15 wt% WS-3, about 5 to 15 wt%. % WS-23 and about 2-20% by weight menthyl succinate and no menthol.

  In one embodiment, the physiological cooling agent consists essentially of one or two menthyl esters, N-ethyl-p-menthane-3-carboxamide, and trimethylisopropylbutanamide.

  All cooling agents, including menthol and physiological cooling agents, can be present in a total amount of about 0.05% to about 0.5% by weight of the mouth moistened chewing gum composition. In some embodiments, the cooling sensate can be present in a total amount of from about 0.10% to about 0.30% by weight. In some embodiments, it may be desirable to provide a chewing gum product that is low in menthol. Because menthol can cause a sense of astringency or puckering during consumption, creating negative effects on hydration, especially at high levels, some embodiments are described as “low menthol. (No more than about 0.10% menthol by weight of the chewing gum composition, more particularly no more than about 0.05% by weight menthol).

  In one embodiment, the cooling agent system or cooling agent composition may be prepared by first preparing menthyl glutarate, or in some embodiments at least two menthyl esters, in liquid form. it can. Since menthyl glutarate has a low melting point, it is liquid at room temperature (about 25 ° C.). At least one cooling agent selected from N-ethyl-p-menthane-3-carboxamide, trimethylisopropylbutanamide, and combinations thereof can be added to the liquid menthyl glutarate. N-ethyl-p-menthane-3-carboxamide and trimethylisopropylbutanamide are both solid at room temperature. The solid cooling sensate is typically dissolved in a solvent prior to incorporation into the chewing gum composition. This makes it easier to incorporate a solid cooling agent into such products. Since menthyl glutarate is a liquid, the solid cooling agent can be dissolved or suspended directly in this liquid menthyl glutarate to form a liquid cooling composition. This can be done at room temperature without the application of heat. The composition may be formed as a premix at room temperature. Thus, no additional solvent is required to dissolve the solid cooling agent.

  In some embodiments, it may be desirable to heat the combination of cooling agents to melt the cooling agent that is solid at room temperature. In particular, menthyl glutarate is a liquid, but many cooling agents are solid at room temperature. After being melted, such cooling agents will solidify and recrystallize upon cooling. Such recrystallization can make it difficult to add these cooling agents into the chewing gum composition. For example, the following cooling sensates have melting points near or above room temperature: menthol (43 ° C.); WS-3 (88 ° C.); WS-23 (62-64 ° C.); 42 ° C.); menthyl succinate (59-61 ° C.); and acetic acid menthyl ester (23-24 ° C.). For example, when such additional cooling agents are added to menthyl glutarate to prepare at least two menthyl esters, it may be desirable to heat the composition to melt the cooling agent that is a solid. . For example, in some embodiments, the composition can be heated to melt WS-3, WS-23 and / or menthol. The composition can be heated to a temperature of at least about 65 ° C. The liquid composition can then be cooled to less than about 30 ° C., and more specifically to about 25 ° C. while keeping the composition in a liquid state. This provides a liquid cooling composition that is stable at room temperature for some time without recrystallization of the cooling agent, which is typically solid at room temperature.

  The cooling composition can be blended with other ingredients of the chewing gum composition, and this blend of ingredients provides the perception of mouth moistening. The term “blend” refers to an integrated whole mixture or combination of ingredients. In some examples, it is not possible to distinguish between different components or boundaries. Some embodiments can further comprise a uniform blend of the above components. The term “uniform” refers to a uniform blend of the above components.

  The sweetening composition comprises one or more sugar sweeteners, one or more high intensity sweeteners, and one or more sweetened sweeteners, or a combination comprising at least one of the above sweeteners. Can do. In some embodiments, the sweetening composition can include a blend or premix of a sugar sweetener and one or more sweetness reducing agents. Sweeteners with reduced sweetness substantially reduce the level of sweetness compared to sugar. For example, the sweetened sweetener can be a component that replaces some or all of the sugar, effectively reducing the overall sweetness perception of the sugar. The reduced sweetness level contributes to the mouth moistening sensation perceived by the individual user.

  In other embodiments, the sweetening composition can include a sweetening agent that reduces sweetness, alone or in combination with a high intensity sweetening agent. In some sugarless or sugar-free embodiments, the sweetening composition can include at least one non-sucrose sugar. Some embodiments can include a plurality of non-sucrose sugars. For example, examples of the sweetening composition include a sweetening agent with reduced sweetness including a polyol, a sugar alcohol, or a combination containing at least one of the above sweetening agents. Suitable polyols include sorbitol, mannitol, maltitol, isomalt, polydextrose, erythritol, lactitol, galactitol, stevia, hydrogenated starch hydrolysate, hydrogenated isomaltulose (isomalt), polyglycitol syrup , And combinations thereof, but are not limited to these. In such embodiments, it is desirable that the sweetening composition has a sweetness intensity less than that of sucrose.

  The sweetening composition can also include non-sweeteners that serve to lower the sweetness perception of the sweetening composition below the level of sugar sweeteners. Such sweetness reducing agents include, but are not limited to, sweetness inhibitors or sweetness receptor blockers, proteins, glycoproteins, oligoproteins, and mixtures thereof.

  Non-sucrose sugars can also be used in the chewing gum composition to reduce sweetness. In some sugarless embodiments as described above, the sweetening composition can comprise at least one non-sucrose sugar without sugar. Non-sucrose sugars include monosaccharides, disaccharides, oligosaccharides and polysaccharides. Suitable examples of non-sucrose sugars include starch (both processed and natural), and starch fractions (including amylose and amylopectin); pectin such as low and high molecular weight methoxy pectin; sodium alginate and potassium alginate, etc. Alginate; natural and synthetic gums such as gum arabic, gellan gum, welan gum, tragacanth gum, xanthan gum, guar gum, and locust bean gum; carboxymethylcellulose, hydroxypropylcellulose, hydroxymethylcellulose, hydroxybutylcarboxymethylcellulose, hydroxypropylethylcellulose and methylethylcellulose Cellulose derivatives of: α-carrageenan, γ-carrageenan, ι-carrageenan, κ-ca Carrageenan such as Ginan and λ- carrageenan; polyols; and combinations thereof, without limitation.

  The chewing gum composition can optionally further comprise a sweetness inhibitor or receptor blocker that generally acts to suppress the perceived sweetness in the incorporated composition. Suitable sweetness inhibitors include ethers or thioethers of acetic acid derivatives disclosed in US Pat. No. 4,567,053; substituted benzoylalkyl carboxylic acids disclosed in US Pat. No. 4,544,565. 3-aminobenzenesulfonic acid and its derivatives disclosed in US Pat. No. 4,642,240; substituted phenylalkylcarboxylates disclosed in US Pat. No. 4,567,053 and Substituted phenylketoalkylcarboxylates; substituted benzoyloxyacetic acid and 2-propionate derivatives disclosed in GB 2,180,534; 2-p-methoxyphenoxypropionic acid (from Tate & Lyle) Commercially available as LACTISOLE); p-methoxybenzylacetic acid; and And mixtures thereof, but are not limited thereto. These sweetness inhibitors are described in more detail in the following US patents: Bunkick et al. US Pat. No. 5,021,249; Lindley US Pat. No. 4,567,053; Barnett US Pat. No. 4,544,565; and Barnett et al. US Pat. No. 4,642,240.

  The chewing gum product composition can optionally further comprise a sweetness reducing protein that can be selected from a wide variety of substances. Suitable proteins include, for example: gelatin; casein and casein salts; whey protein; soy protein; wheat protein; corn protein; rice protein; barley protein; egg protein; As well as combinations thereof. Examples of glycoproteins include chondroitin, glycosaminoglycan and lectin. Glycolipids can also be used.

  Combinations of various sweetness-inhibiting sweeteners, non-sucrose sugar sweeteners, and sweetness reducing proteins can also be used in some embodiments.

  In some embodiments, the sweetened sweetener is in an amount of about 0.01% to about 80% by weight of the chewing gum composition, and more specifically in an amount of about 3% to about 55% by weight. May be present. The sweetening composition in some embodiments, i.e., the sweetened sweetener in combination with a sugar sweetener, or the sweetened sweetener in other embodiments alone, is about 0. 0 of the composition. It may be present in an amount from 01% to about 99% by weight.

  Suitable sugar sweeteners for use in the compositions generally include sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (fructose), lactose (lactose), conversion Monosaccharides, disaccharides and polysaccharides such as, but not limited to, sugars, fructooligosaccharide syrups, partially hydrolyzed starches, corn syrup solids, and mixtures thereof.

  In some embodiments, high intensity sweeteners can also be included in the chewing gum composition as complete or partial replacements for sugar sweeteners. A high intensity sweetener as used herein means an agent having a sweetness of at least 100 times, especially at least 500 times, and more particularly at least 1,000 times that of sucrose sugar on a weight basis. The high-intensity sweetener includes water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, dipeptide sweeteners, and protein sweeteners. Can be selected from a wide range of substances including One or more sweeteners or a combination comprising one or more of the types of sweeteners described above can be used.

While not limited to specific high intensity sweeteners, representative categories and examples include:
(A) U.S. Pat. No. 4,619,834 for sorbitol, mannitol, maltitol, xylitol, erythritol, and L-aminodicarboxylic acid aminoalkenoic acid ester amide (the disclosure of this patent document is incorporated herein by reference) Water-soluble sugar alcohols such as those disclosed in, and mixtures thereof;
(B) Soluble saccharin salts, i.e. sodium or calcium saccharin, cyclamate, 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide sodium, ammonium Or calcium salt, potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide (acesulfame-K), free acid form of saccharin, and mixtures thereof Water-soluble artificial sweeteners such as
(C) L-aspartyl-L-phenylalanine methyl ester (aspartame) and the substance described in US Pat. No. 3,492,131, L-α-aspartyl-N- (2,2,4,4-tetramethyl) -3-thietanyl) -D-alanine amide hydrate (Aritame), N- [N- (3,3-dimethylbutyl) -L-aspartyl] -L-phenylalanine 1-methyl ester (neotame), L-aspartyl -Methyl ester of L-phenylglycerin and L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L-phenylalanine; L-aspartyl-L- (1-cyclohexene)- Dipeptide systems such as alanine and sweeteners derived from L-aspartic acid such as mixtures thereof Seasonings;
(D) natural sugars such as chlorinated derivatives of common sugars (sucrose, sucrose), such as chlorodeoxy sugar derivatives known by the name of sucralose, eg chlorodeoxysucrose or chlorodeoxygalactosucrose derivatives Water-soluble sweeteners derived from water-soluble sweeteners; Examples of derivatives of chlorodeoxysucrose and chlorodeoxygalactosucrose include, but are not limited to: 1-chloro-1′-deoxysucrose; Chloro-4-deoxy-α-D-galactopyranosyl-α-D-fructofuranoside, or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-α-D-galactopyrano Sil-1-chloro-1-deoxy-β-D-fructofuranoside, or 4, '-Dichloro-4,1'-dideoxygalactosucrose;1',6'-dichloro-1',6'-dideoxysucrose; 4-chloro-4-deoxy-α-D-galactopyranosyl-1,6 -Dichloro-1,6-dideoxy-β-D-fructofuranoside, or 4,1 ′, 6′-trichloro-4,1 ′, 6′-trideoxygalactosucrose; 4,6-dichloro-4, 6-dideoxy-α-D-galactopyranosyl-6-chloro-6-deoxy-β-D-fructofuranoside, or 4,6,6′-trichloro-4,6,6′-trideoxygalacto 6,1 ′, 6′-trichloro-6,1 ′, 6′-trideoxysucrose; 4,6-dichloro-4,6-dideoxy-α-D-galacto-pyranosyl-1,6-dichloro- 1,6-dideoxy-β-D Fructofuranoside, or 4,6,1 ′, 6′-tetrachloro-4,6,1 ′, 6′-tetradeoxygalacto-sucrose; and 4,6,1 ′, 6′-tetradeoxy-sucrose As well as mixtures thereof;
(E) Taumaccocus danielli (Taumatine I and II) and protein-based sweeteners such as Tallinn;
(F) sweetener monatin (2-hydroxy-2- (indol-3-ylmethyl) -4-aminoglutaric acid) and its derivatives; and (g) sweetener rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, Rebaudioside E, Rebaudioside F, Dulcoside A, Dulcoside B, Rubusoside, Stevia, Stevioside, Mogroside IV, Mogroside V, Luo Han Quo Sweetener (“Lo han Ku” quao "), siamenoside, monatin and its salts (monatin SS, RR, RS, SR), glycyrrhizic acid and its salts, herna Dulcine, phyllodultin, glycyphilin, dihydroflavenol, dihydrochalcone, phlorizin, trilobatin, bayununoside, osladin, polypodidoside, pterocarideside, pterocarioside (Mukurozioside), furomisoside I, periandrin I, abrusoside A, and cyclocaroside I
Is mentioned. Such high intensity sweeteners can be used at any suitable level of purity. In addition, purification of rebaudioside A by crystallization can result in the formation of at least three different polymorphs, rebaudioside A hydrate; anhydrous rebaudioside A; and rebaudioside A solvate. In addition to these at least three polymorphic forms of rebaudioside A, purification of rebaudioside A may result in the production of an amorphous form of rebaudioside A.

  Preferably, the high intensity sweetener is a potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide, L-aspartyl-L-phenylalanine methyl Ester, L-α-aspartyl-N- (2,2,4,4-tetramethyl-3-thietanyl) -D-alanine amide hydrate, N- [N- (3,3-dimethylbutyl) -L -Aspartyl] -L-phenylalanine 1-methyl ester, chlorinated derivative of sucrose, thaumatin, monatin, mogroside, or a combination comprising at least one of the high intensity sweeteners described above. More preferably, the chewing gum composition comprises a high intensity sweetener comprising sucralose and acesulfame K.

  These fortified sweeteners may be used in many different physical forms well known in the art to provide an initial eruption of sweetness and / or prolonged sensation of sweetness. Such physical forms include, but are not limited to, free forms (eg, spray dried, powdered), beaded, encapsulated, and mixed forms thereof.

  In general, an effective amount of an enhanced sweetener can be utilized to provide a desired level of sweetness, which can vary with the sweetener selected. The enhanced sweetener can be present in an amount from about 0.001% to about 5% by weight of the chewing gum, depending on the sweetener or combination of sweeteners used. The exact range of amounts for each type of sweetener can be selected by one skilled in the art.

  As indicated above, the chewing gum composition can further comprise a food grade acid composition. The term “food grade acid” (also referred to as food grade acid) as used herein includes any acid that is acceptable for use in an edible composition. Blends of such ingredients can be used to give low sweetness and slight sourness, and such low sweetness and slight sourness together contribute to the perception of mouth moistening sensation You can also.

  In one embodiment, the food grade acid composition comprises malic acid. The food grade acid composition comprises: acetic acid; adipic acid; ascorbic acid; butyric acid; citric acid; formic acid; fumaric acid; Combinations including one can further be included. Such food grade acids can be used alone or in combination with malic acid. In one particular embodiment, the food grade acid composition comprises a combination of malic acid and citric acid.

  Food grade acids stimulate the salivary glands to produce more saliva. The food grade acid composition can include one or more acids having a pKa of about 1 to about 5.

  Generally, the food grade acid composition is present in an amount from about 0.01% to about 10% by weight of the chewing gum composition. In some embodiments, the food grade acid composition is present in an amount of about 0.05% to about 5% by weight, more specifically about 0.1% to about 1% by weight. Accordingly, malic acid, alone or in combination with other food grade acids, is about 0.01% to about 10%, more specifically about 0.05% to about 1.0% by weight of the chewing gum composition. Even more particularly, it can be present in an amount of about 0.2% to about 0.5% by weight.

  In some embodiments, the chewing gum composition for the product can also include one or more flavor enhancers (also referred to as flavorings or fragrances). As a flavor enhancer, a flavoring agent, the taste enhancer mentioned later, and these combination can be mentioned. Suitable flavors include artificial or natural flavors known in the art, such as synthetic flavor oils, natural flavoring substances and / or oils derived from plants, leaves, flowers, fruits, oleoresin, extracts Or a combination comprising at least one of the above flavorings. Typical non-limiting fragrances include spearmint oil, cinnamon oil, winter green oil (methyl salicylate), peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, scented oil, nutmeg oil, all Spices, sage oil, mace, kentou oil, cinnamon oil, and citrus oil (including lemon, orange, lime, grapefruit, vanilla), fruit essence (apple, pear, peach, grape, strawberry, raspberry, black) Berries, cherries, plums, pineapples, apricots, bananas, melons, tropical fruits, mangoes, mangosteens, pomegranates, papayas, honey lemon essences, etc.) or at least one of the above flavorings Including combinations And the like. Specific flavors are peppermint, spearmint and other mint, artificial vanilla, cinnamon derivatives, and various fruit flavors.

  Other flavors include cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, p-methylamisol, acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, anise) ), Cinnamic aldehyde (cinnamon), citral, ie, α-citral (lemon, lime), neral, ie, β-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream) , Heliotropes, ie piperonal (vanilla, cream), vanillin (vanilla, cream), α-amylcinnamaldehyde (spicy fruit-like flavor), butyraldehyde (butter, cheese), barrel ale Dehydr (butter, cheese), citronellal (modified, many types), decanal (citrus fruit), aldehyde C-8 (citrus fruit), aldehyde C-9 (citrus fruit), aldehyde C-12 (citrus fruit), 2 -Ethylbutyraldehyde (berry fruit), hexenal, i.e. trans-2-hexenal (berry fruit), tolylaldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e. There may be mentioned various aldehydes and esters such as melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus, mandarin). The flavoring agent can be used in liquid or solid form. For the solid (dry) form, any suitable drying means can be used, such as spray drying the oil.

  The chewing gum product may be a candy that is filled with a hard, soft, or particulate material in the center. Filling that is inside the candy of the composition of the present invention or in different areas of the multilayered product containing the candy of the composition of the present invention includes chewing gum, chocolate, mint, chewy candy, boiled candy, jelly , Fudge, caramel, toffee, toffee, gelatin or gum candy nougat, fondant, powder, or a combination of one or more of these, or an edible composition incorporating one or more of these, It is not limited to. In one embodiment, the hard candy of the composition of the present invention comprises a soft chewing gum product as a center filling.

  As used herein, the term “center fill” refers to the innermost region of the chewing gum product. The term “center filling” does not necessarily mean the symmetry of the chewing gum product, only that the “center filling” is within another region of the product. In some embodiments, the center fill may be substantially symmetric, and in other embodiments the center fill may not be symmetric with the chewing gum piece. The center filler may include solids, liquids, gases, and mixtures thereof. The term “liquid” with respect to the central filling includes fluid substances and semi-solid or gel substances. This center filler can be aqueous, non-aqueous, or emulsion.

  This center filling may be sugar-containing or sugar-free, which may contain fat or may be fat-free. In addition, this center fill contains vegetable-based materials, dairy-based materials, or fruit-based materials such as, but not limited to, fruit juices, fruit concentrates, fruit purees, and dried fruit materials. May be. Further, in some embodiments, the centerfill component may include one or more sweeteners such as those described above. The center fill may also include one or more hydrocolloid materials. Emulsifiers such as glycerides may be incorporated into the centerfill composition.

  In a chewing gum product piece, an affinin-containing composition in one region can be separated from different compositions in another region of the product by one or more coatings. As used herein, the term “coating” or “coating region” refers to a chewing gum that at least partially surrounds another region of the chewing gum product, which may be referred to as a chewing gum substrate for coating. Used to refer to product areas. In some embodiments, the coating may be amorphous or crystalline, which may be non-particulate or particulate.

  In some embodiments, the non-particulate coating may prevent moisture migration between regions of the chewing gum product, for example, between a soft center fill and a chewing gum casing. The non-particulate coating may comprise a crystalline form of sugar sugar or polyol sugar. In some embodiments, the non-particulate coating is formed when sugar or polyol sugars in the chewing gum piece to be coated crystallize on the surface of the underlying chewing gum. Non-particulate coatings may include acids, colorants, and fragrances. In some embodiments, the coating composition is in particulate form, crystalline form, including any conventional ingredients such as, but not limited to, salts, sweeteners, fragrances, sensory agents, functional ingredients, and edible acids. Or it may be in an amorphous form. The particulate coating region is also known as a sanding region or a dusting region.

  The coating may be applied as desired to the underlying chewing gum to be coated, according to conventional processes for creating soft panned or hard panned layers, or for creating particulate coatings such as sanding or dusting. . For example, the underlying chewing gum to be coated may be placed in a rotating pan. The syrup mixture can then be added to the rotating pan in an amount and at a rate sufficient to coat the individual base chewing gum. Multiple coatings may be applied.

  Further details regarding the preparation of chewing gum product compositions can be found in Skuse's Complete Confector (13th edition) (1957), 41-71, 133-144, and 255-262; and Sugar Chewing gum product Manufacture (2nd edition). (1995), E.I. B. It can be found in the pages of Jackson, 129-168, 169-188, 189-216, 218-234, and 236-258.

  In some embodiments, the centerfill region can include more than one centerfill composition. The two or more center filler compositions may be in the same form or different forms. For example, some embodiments can contain a mixture of two or more separate liquids that may or may not be miscible. Similarly, some embodiments can contain two or more separate solids, semi-solids, or gases in the central filler region. Mixtures of different centerfill configurations may also be included in some embodiments. For example, liquids and solids may be included in the center filler region. The two or more liquids, solids, semi-solids, and / or gases used in the central fill region may be included in the same or different amounts and may have similar or separate characteristics. More specifically, in some embodiments, the two or more centerfill compositions have various characteristics such as viscosity, color, flavor, taste, texture, sensation, ingredient, functional ingredient, sweetener, and the like. May be different.

  For further disclosure of various centerfill products and methods of manufacturing centerfill products, see US Patent Application Publication No. 2006/0280834 (A1) to Jani et al.

  In addition to the above ingredients, the chewing gum composition can contain other additives as desired. One or more conventional additives can be used with the chewing gum composition, including bulking agents, colorants, acidulants, buffers, antioxidants, preservatives, dietary supplements, pharmaceuticals, and the like. Some of these additives can serve multiple purposes. For example, sweeteners such as sucrose, sorbitol, or other sugar alcohols, or combinations of the above sweeteners can also function as bulking agents. Often a combination comprising at least one of the above additives is used.

  Bulking agents can include other suitable agents such as the sweeteners and minerals listed above. Specific examples include monosaccharides, disaccharides, polysaccharides, sugar alcohols, polydextrose, and maltodextrins.

  The colorant can include a dye, which can be incorporated in an amount up to about 6% by weight of the composition. For example, titanium dioxide can be incorporated in an amount up to about 2%, preferably less than about 1% by weight of the composition. The colorant can also include natural food colorants and dyes suitable for food, drug, and cosmetic applications. These colorants are known as FD & C dyes and lakes. It is preferred that the materials acceptable for the above use are water soluble. Illustrative, non-limiting examples include FD & C Blue No. 5 which is the disodium salt of 5,5-indigotine disulfonic acid. 2 may be a known indigoid dye. Similarly, FD & C Green No. Dyes known as 1 include triphenylmethane dyes and include 4- [4- (N-ethyl-p-sulfoniumbenzylamino) diphenylmethylene]-[1- (N-ethyl-Np-sulfoniumbenzyl)- δ-2,5-cyclohexadienimine] monosodium salt. Full complete details of FD & C colorants and their corresponding chemical structures can be found in Kirk-Othmer Encyclopedia of Chemical Technology, 3rd edition, volume 5, pages 857-884.

  A taste enhancer is a substance that can reduce or eliminate undesirable taste in edible substances. The taste enhancer can also act to enhance the desired taste in the edible substance, such as a sweetness enhancer that increases sweetness intensity. With respect to cooling sensations, the taste enhancer may be effective in reducing or eliminating bitterness, unwanted hot taste, or other unwanted taste. The taste enhancer composition can have controlled release properties. This taste enhancer can act synergistically with the cooling sensation agent to enhance the perception of the cooling sensation agent. In some embodiments, the delivery of a sweetener in combination with a taste enhancer can enhance sweetness upon consumption of the composition. Thus, the incorporation of this enhancer may allow for a reduction in the amount of cooling and / or sweetener without compromising the level of cooling and sweetness provided by the composition.

  Any of a variety of substances that function as taste enhancers can be used in the compositions described herein. For example, suitable taste enhancers include water soluble taste enhancers such as neohesperidin dihydrochalcone, chlorogenic acid, alapyridine, cinalin, miraculin, gulpyrideine, pyridinium-betaine compounds, glutamates such as monosodium glutamate And monopotassium glutamate, neotame, thaumatin, tagatose, trehalose, salts such as sodium chloride, monoammonium glycyrrhizinate, vanilla extract (ethyl alcohol solution), water-soluble sugar acid, potassium chloride, sodium hydrogen sulfate, water-soluble hydrolysis Plant protein, water-soluble hydrolyzed animal protein, water-soluble yeast extract, adenosine monophosphate (AMP), glutathione, water-soluble nucleotides such as inosine monophosphate , Disodium inosinate, xanthosine monophosphate, guanylate monophosphate, alapyridine (N- (1-carboxyethyl) -6- (hydroxymethyl) pyridinium-3-ol inner salt, sugar beet extract (alcohol extract) , Sugarcane leaf essence (alcohol extract), curculin, strodine, mabinlin, gymnemic acid, 2-hydroxybenzoic acid (2-HB), 3-hydroxybenzoic acid (3-HB), 4-hydroxybenzoic acid (4-HB) ), 2,3-dihydroxybenzoic acid (2,3-DHB), 2,4-dihydroxybenzoic acid (2,4-DHB), 2,5-dihydroxybenzoic acid (2,5-DHB), 2,6 -Dihydroxybenzoic acid (2,6-DHB), 3,4-dihydroxybenzoic acid (3,4-DHB), 3,5-dihydroxy Benzoic acid (3,5-DHB), 2,3,4-trihydroxybenzoic acid (2,3,4-THB), 2,4,6-trihydroxybenzoic acid (2,4,6-THB) 3,4,5-trihydroxybenzoic acid (3,4,5-THB), 4-hydroxyphenylacetic acid, 2-hydroxyisocaproic acid, 3-hydroxycinnamic acid, 3-aminobenzoic acid, 4-amino Examples include, but are not limited to, benzoic acid, 4-methoxysalicylic acid and combinations thereof.

  Other suitable taste enhancers are substantially or completely insoluble in water, e.g., citrus aurantium, vanilla oleoresin, water insoluble sugar acids, water insoluble hydrolyzed vegetable proteins, water insoluble hydrolysates. Degraded animal proteins, water-insoluble yeast extracts, insoluble nucleotides, sugarcane leaf essence, and combinations thereof (but not limited to).

  Some other suitable taste enhancers include substances that are slightly soluble in water, examples of which include maltol, ethyl maltol, vanillin, slightly water soluble sugar acids, slightly water soluble. Hydrolyzed vegetable proteins, slightly water-soluble hydrolyzed animal proteins, slightly water-soluble yeast extracts, slightly water-soluble nucleotides, and combinations thereof.

  As described above, a sweetener enhancer that is a kind of taste enhancer enhances sweetness. Exemplary sweetener enhancers include monoammonium glycyrrhizinate, licorice glycyrrhizic acid, citrus aurantium, alapyridine, alapyridine (N- (1-carboxyethyl) -6- (hydroxymethyl) pyridinium-3-ol) Intramolecular salt, miraculin, curculin, strodine, mabinline, gymnemaic acid, cinalin, gulpyradine, pyridinium-betaine compound, sugar beet extract, neotame, thaumatin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethylmaltol, vanilla extract, vanilla oleore Gin, vanillin, sugar beet extract (alcohol extract), sugarcane leaf essence (alcohol extract), G protein-coupled receptors (T2R and T1R), 2- Droxybenzoic acid (2-HB), 3-hydroxybenzoic acid (3-HB), 4-hydroxybenzoic acid (4-HB), 2,3-dihydroxybenzoic acid (2,3-DHB), 2,4- Dihydroxybenzoic acid (2,4-DHB), 2,5-dihydroxybenzoic acid (2,5-DHB), 2,6-dihydroxybenzoic acid (2,6-DHB), 3,4-dihydroxybenzoic acid (3 , 4-DHB), 3,5-dihydroxybenzoic acid (3,5-DHB), 2,3,4-trihydroxybenzoic acid (2,3,4-THB), 2,4,6-trihydroxybenzoic acid Acid (2,4,6-THB), 3,4,5-trihydroxybenzoic acid (3,4,5-THB), 4-hydroxyphenylacetic acid, 2-hydroxyisocaproic acid, 3-hydroxycinnamic acid , 3-Aminobenzoic acid 4-aminobenzoic acid, 4-methoxy salicylic acid, and combinations thereof, without limitation.

  Additional taste enhancers for enhancing salty taste include acidic peptides such as those disclosed in US Pat. No. 6,974,597 to Ohta et al. Perilartin can also be added as described in Johnson et al. US Pat. No. 6,159,509. Still further taste enhancers include, for example, those described in US Pat. No. 5,631,038 and US Pat. No. 6,008,250 to Kurtz et al. In some embodiments, the taste enhancer comprises 3-hydroxybenzoic acid and dihydroxybenzoic acid selected from the group consisting of 2,4-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, and combinations thereof. Can be included. Confectionery salts such as sodium, potassium, calcium, magnesium, and ammonium salts can be used in place of the free acid in these enhancer combinations.

  Any of the taste enhancing agents listed above can be used alone or in combination. For example, some embodiments can include two or more taste enhancers that act synergistically with each other. For example, in some embodiments, a sweetener enhancer composition may be provided that includes two or more sweetener enhancers that act synergistically with each other. The sweetener enhancer composition enhances the sweetness of the product in which the sweetener enhancer composition is incorporated by reducing the amount of sucrose needed to provide a sweetness intensity equivalent to sucrose. Can do. The sweetness enhancing effect of the combination of sweetener enhancers can be greater than the effect of any compound used individually.

  Examples of the warming agent include various compounds that are known to give a sense of warmth to the user. These compounds provide a sense of warmth, particularly in the oral cavity, and often enhance the perception of fragrances, sweeteners and other sensory receptive ingredients. Suitable warming agents include vanillyl alcohol n-butyl ether (TK-1000), vanillyl alcohol n-propyl ether, vanillyl alcohol isopropyl ether, vanillyl alcohol supplied by Takasago International Corporation, Tokyo, Japan. Isobutyl ether, vanillyl alcohol n-amino ether, vanillyl alcohol isoamyl ether, vanillyl alcohol n-hexyl ether, vanillyl alcohol methyl ether, vanillyl alcohol ethyl ether, gingerol, gingerol, paradol, gingerone, capsaicin, dihydrocapsaicin , Nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropyl alcohol, isoamyl alcohol, benzyl alcohol, Glycerin, and combinations comprising at least one of the foregoing. In some embodiments, the warming and cooling agents may be incorporated into spatially separate regions of the chewing gum product. Specific warming agents for advantageous use with affinine are red pepper, vanillylideneacetone, vanillyl butyl ether, vanillyl ethyl ether, gingerone (ginger) and piperine.

  The combination of one of these warming agents and affinin in the composition according to the invention increases the tingling sensation or adds a warm sensation of pain, which is The form may be advantageous. Specific warming agents for advantageous use with affinine are red pepper, vanillylideneacetone, vanillyl butyl ether, vanillyl ethyl ether, gingerone (ginger) and piperine.

  Breath refreshers include zinc citrate, zinc acetate, zinc fluoride, zinc ammonium sulfate, zinc bromide, zinc iodide, zinc chloride, zinc nitrate, zinc fluorosilicate, zinc gluconate, zinc tartrate, succinic acid Zinc, zinc formate, zinc chromate, zinc phenolsulfonate, zinc dithionate, zinc sulfate, silver nitrate, zinc salicylate, zinc glycerophosphate, copper nitrate, chlorophyll, copper chlorophyll, chlorophyllin, hydrogenated cottonseed oil, chlorine dioxide, beta cyclodextrin, Mention may be made of zeolites, silica-based materials, carbon-based materials, enzymes (such as laccase) or combinations comprising at least one of the above. Breath refreshers can include essential oils and various aldehydes and alcohols. The essential oils used as breath fresheners include spearmint, peppermint, wintergreen, sassafras, chlorophyll, citral, geraniol, cardamom, clove, sage, carvacrol, eucalyptus, cardamom, koboku extract, marjoram, cinnamon, lemon, lime , Grapefruit, orange oil, or a combination comprising at least one of the above. Aldehydes such as cinnamic aldehyde and salicylaldehyde can be used. In addition, chemicals such as carvone, iso-garrigol, and anethole may function as breath fresheners.

  Suitable additional oral moisturizers can include hydrocolloid materials that can be hydrated and adhere to the oral surface to provide a sensation of oral moistening. Hydrocolloid materials can include naturally occurring materials such as plant exudates, seed gums, and seaweed extracts, or hydrocolloid materials can be chemically modified such as cellulose, starch, or natural gum derivatives. It may be a material that has been removed. Further, hydrocolloid substances include pectin, gum arabic, acacia gum, alginate or alginate, agar, carrageenan, guar gum, xanthan gum, locust bean gum, gelatin, gellan gum, galactomannan, tragacanth gum, caraya gum, curdlan, konjac , Chitosan, xyloglucan, beta-glucan, flucellaran, gati gum, tamarin, and bacterial gum. Mouth wetting agents can include modified natural gums such as propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin, or a combination comprising at least one of the foregoing. Modified cellulose, such as microcrystalline cellulose, carboxymethylcellulose (CMC), methylcellulose (MC), hydroxypropylmethylcellulose (HPCM), hydroxypropylcellulose (HPC), or a combination comprising at least one of the above mouth wetting agents May be included.

  Suitable acidulants include sodium bicarbonate and sodium carbonate, sodium phosphate or potassium phosphate and magnesium oxide, potassium metaphosphate, sodium acetate, or a combination comprising at least one of the acidulants described above. it can.

  Exemplary buffering agents include sodium bicarbonate, sodium phosphate, sodium hydroxide, ammonium hydroxide, potassium hydroxide, sodium stannate, triethanolamine, citric acid, hydrochloric acid, sodium citrate, or the above Mention may be made of combinations comprising at least one of the buffering agents.

  Antioxidants can include butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate, and combinations thereof.

Suitable dietary supplements include aloe, bilberry, red root grass, calendula, capsicum, chamomile, cat's claw, echinacea, garlic, ginger, ginkgo, hydrastis, various ginseng, green tea, guarana, birch, lutein, nettle, passiflora And herbs and plant substances such as rosemary, yarrow, hypericum, thyme, and valerian. Also included are mineral supplements such as calcium, copper, iodine, iron, magnesium, manganese, molybdenum, phosphorus, zinc and selenium. Other dietary supplements include fructooligosaccharides, glucosamine, grape seed extract, cola extract, guarana, ephedra, inulin, plant sterol, vegetation chemicals, catechins, epicatechin, epicatechin gallate, epigallocatechin, gallic acid Mention may be made of epigallocatechin, isoflavones, lecithin, lycopene, oligofructose, polyphenols, flavonoids, flavanols, flavonols, and psyllium (psyllium), and weight loss drugs such as chromium picolinate and phenylpropanolamine. Exemplary vitamins and coenzymes include thiamine, riboflavin, nicotinic acid, pyridoxine, pantothenic acid, biotin, folic acid, flavin, choline, inositol and para-aminobenzoic acid, carnitine, vitamin C, vitamin D and analogs thereof , vitamin a and carotenoids, retinoic acid, vitamin E, vitamin K, water-soluble or fat-soluble vitamins such as vitamin of B ₆ and vitamin B _12, and the like. Combinations comprising at least one of the above dietary supplements can be used in the composition according to the invention.

  Furthermore, the relative amount of each of the above additives in the chewing gum composition will depend on the particular composition and its additives, and the desired flavor, and can be easily determined by one of ordinary skill in the art without undue experimentation. It is determined.

  Suitable medicaments include oral care agents, pharyngeal care agents, allergy relief agents, and general medical care agents.

  Suitable oral care agents include breath fresheners, tooth whitening agents, antibacterial agents, tooth mineralizers, caries preventive agents, local anesthetics, mucosal protective agents, stain removers, mouth washes, bleaching agents , Desensitizers, dental remineralizers, antibacterial agents, caries preventive agents, plaque acid buffers, surfactants, and tartar preventive agents, and combinations comprising at least one of the above. Examples not intended to limit such ingredients include hydrolyzing agents (such as proteolytic enzymes), abrasives (such as hydrated silica, calcium carbonate, sodium bicarbonate and alumina), and other active soil removal ingredients (stearic acid). Typical as a surfactant and tartar control ingredients, including anionic surfactants such as sodium, sodium palmitate, sulfated butyl oleate, sodium oleate, fumaric acid salt, glycerol, hydroxylated lecithin, sodium lauryl sulfate And chelating agents such as polyphosphates which are commonly used. Oral care agents include tetrasodium pyrophosphate and sodium tri-polyphosphate, sodium bicarbonate, sodium acid pyrophosphate, sodium tripolyphosphate, xylitol, sodium hexametaphosphate, peroxides (carbamide peroxide, calcium peroxide, peroxide) Other examples include magnesium, sodium peroxide, hydrogen peroxide, and peroxydiphosphate.

  In addition, examples of oral care components include antibacterial agents including triclosan, chlorhexidine, zinc citrate, silver nitrate, copper, limonene, and cetylpyridinium chloride.

The caries preventive agent includes fluoride ions, components that give fluorine (for example, inorganic fluoride salts), soluble alkali metal salts (for example, sodium fluoride, potassium fluoride, sodium fluorosilicate, ammonium fluorosilicate, fluorine potassium, sodium monofluorophosphate), and tin fluoride, (e.g., stannous and stannous chloride, stannous potassium fluoride fluoride (SnF 2 _-KF), sodium hexafluoro stannic acid, Stannous chlorofluoride).

  One embodiment is a chewing gum composition further comprising a pharyngeal care agent or pharyngeal soothing agent. The pharyngeal care agent or pharyngeal soothing agent can include analgesics, antihistamines, anesthetics, demulcents, mucolytic agents, expectorants, antitussives, and preservatives. In some embodiments, the pharyngeal care agent is honey, propolis, aloe vera, aloepherox, glycerin, menthol, or a combination comprising at least one of the foregoing.

  In accordance with the present invention, a taste panel is used to determine the effectiveness of a chewing gum composition towards satisfying a desired attribute. For example, several different chewing gum compositions, each containing a different mouth moisturizing composition, may be provided for a particular taste panel. As each chewing gum product is consumed, the panel can rank several attributes based on a predetermined measure generally accepted in the art.

  For example, the ability of a chewing gum product to reduce or eliminate dry mouth can be graded on a strength scale. Intensity scales generally include a rating scale of 1-5, as described in Morten Meilgarard et al., “Sensory Evaluation Techniques” 247 (3rd edition, 1999), where 1 is not valid at all and 5 is It is extremely effective. In some embodiments, the chewing gum product can have a dry mouth release strength of at least about 3.0 on such a scale.

  The ability of the chewing gum composition to provide a refreshing feeling can also be measured by such a strength scale. According to that scale, some embodiments can have a refreshing intensity of at least about 3.0 on such a scale of 1-5.

  The ability of a chewing gum composition to provide a moisturizing effect can be measured on a different type of scale, i.e. a hedic scale. The Pleasure / Discomfort Scale measures the preference level of a specified attribute, as described on pages 242-243 of “Sensory Evaluation Techniques” cited above. For example, how much the chewing gum product's moisturizing effect is liked or disliked can be graded on a pleasant / discomfort scale of 1-9, with 1 being extremely disliked and 9 being Extremely preferred. In some embodiments, the chewing gum product can have a moisturizing effect of at least about 6 on such a scale.

  Other attributes are typically tested as well. One textbook that covers all the basic techniques of sensory testing is Harry T. et al. Lawless and Hildegarde Heymann, Sensory Evaluation of Food: Principles & Practices, the disclosure of which is incorporated herein by reference. The statistics used in sensory evaluation are demonstrated as an integrated application on appropriate sensory methods and are presented in an appendix as an independent document. Statistical applications are tailored to the general analysis encountered in sensory studies, along with instructions on how the test should be performed.

  For example, a panel of respondents may be collected for sensory evaluation. An attribute item for sample evaluation is selected. Typically, ballot development and respondent training is performed first. Descriptive terminology is developed for the major sensory attribute categories. Illustrative attribute qualities include aroma, flavor, texture, aftertaste, sweetness, and the like. The attribute is quantified using, for example, an intensity scale of 0 to 10, where 0 indicates that the attribute is not detected and 10 indicates that the attribute is very strong. Overall quality grading may be assessed using, for example, a scale of 1-10, where less than 6 is considered “poor”, 6-7 is “promising”, and 8-10 is “Good”.

  The overall quality grading and quantified strength grading may be analyzed using a commercially available software program. A descriptive statistical measure may be calculated for all attributes. Analysis of Variance is described in “An Introduction to Vitals, United States”, page 844-856 in “An Induction to Statistical Methods and Data Analysis”, Ott “Analysis of variation for the national bund,” Thus, for each attribute, a randomized data method may be used as a repeated evaluation for balanced data with panelists. If the F-test indicates a significant difference between the processing means, Turkey paired comparisons and orthogonal comparisons may be used to determine where the means are different. The significance of the difference may be defined as P less than 0.05. “Sensory Evaluation of Food: Principles and Practices”, Chapman & Hall, New York, 1998, pages 606-608, together with factor analysis described by Lawless and Heymann (1998), with principal component analysis (A) May be. PCA may be applied to the above attributes. An attribute has a consistently low value (which indicates that the attribute does not exist frequently), if the attribute has a high standard deviation, or if the attribute is highly If correlated, it may be omitted. “Chemometrics: A Textbook”, Elsevier, Amsterdam, pages 339-369, 1988, Massart et al., “Principal components and factor analysis” to determine the number of final factors from the first factor as described by “Principal components and factor analysis”. , The Kaiser's criterion may be applied (eigenvalue greater than 1). To facilitate interpretation of the results, these factors may be orthogonally rotated according to the Varist method described by Massart et al., Supra, leading to uncorrelated factors.

The overall quality grading (dependent variable) can be modeled as a function of the varimax rotated PC score (independent variable) for the product. Models can be built using least squares (OLS), principal component regression (PCR), and partial least squares regression (PLS) routines in applicable software. The PCR and PLS model can be calculated using, for example, components 1 to 4. In either case, the equation with the best fit (the equation with the highest R ² ) and the highest prediction capability (such as the smallest prediction residual sum of squares) is obtained.

  In addition, respondents can use different time points, eg, 1 minute, 15 minutes, and 30 minutes, for each of the four attributes: flavor, sweetness, cold / warmth, and overall taste and intensity of texture. The product can be scored. A 15 minute rest period may be provided between each product to provide a taste wash.

  These and other embodiments are further illustrated by the following examples, which are not intended to limit the effective scope of the claims. All parts and percentages in the examples and throughout the specification and claims are based on the weight of the final composition, unless otherwise specified.

  The chewing gum formulation is prepared in advance as follows. These examples illustrate the use of affinin in chewing gum compositions to achieve the desirable mouth-wetting and refreshing attributes. This chewing gum composition is prepared by suitably mixing the ingredients outlined above.

  In the table below, various combinations of menthyl glutarate, menthyl succinate, WS-23, and WS-3 are used. Acesulfame K is available from Clariant, Ltd. (Switzerland) refers to the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide commercially available.

Example 1
Chewing gum compositions can be made having the formulations shown in Table 1 with respect to the individual components and the weight ranges (parts by weight or pbw) for each component.

  This chewing gum composition can provide better mouth moistening attributes.

Example 2
A chewing gum composition is prepared in which affinin is present in the coating of the chewing gum product having the formulation shown in Table 2 for the individual components and the weight ranges for each component.

  This chewing gum product provides better mouth moisturizing attributes.

  All cited patents, patent applications, and other references are hereby incorporated by reference in their entirety. However, if a term of the present application contradicts or contradicts the term of the incorporated reference, the term from the present application takes precedence over the conflicting term from the incorporated reference.

  The terms “including”, “having”, and “including” as used herein are inclusive (open-ended) and do not exclude additional, undescribed elements or method steps.

  As used herein, the transitional phrase “comprising” is synonymous with “including”, “containing”, or “characterized by”, which is inclusive or open-ended, It does not exclude additional, undescribed elements or method steps, whether used in the premise of the term or in the body.

  The singular forms “a” and “the, said” include plural referents unless the context clearly contradicts the context.

  All range endpoints directed to the same feature or component can be independently combined and include the endpoints described.

  The term “combination” encompasses an integrated, uniform, non-uniform blend, mixture, or alloy of the listed components. The term “homogeneous” refers to a uniform blend of the components.

  The phrase “or or” means “and (and) / or / or”.

  Offering can be accomplished by a manufacturer, distributor, or other seller that makes the product available to consumers.

  Instructions can be provided by packaging, package inserts, advertisements, websites, and the like.

  Although the invention has been described with reference to exemplary embodiments, various modifications can be made and elements of the embodiments can be replaced with equivalents without departing from the scope of the invention. Those skilled in the art will understand that. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, the present invention is not limited to the specific embodiments disclosed as the best mode contemplated for carrying out the invention, and the invention is all within the scope of the appended claims. It is intended to encompass this embodiment.

Claims (33)

A chewing gum composition comprising:
(A) a chewing gum base, a sweetener composition, a softener, and a fragrance, and (b) about 75 to about 300 ppm by weight of the chewing gum composition, the compound affinin derived from the extract of Heliopsis longipepes root, Chewing gum composition.   The chewing gum composition of claim 1, further comprising synthetic N-isobutyl-2E, 6Z, 8E-decatrienamide.   The chewing gum composition of claim 1, comprising a powder comprising affinin, wherein the concentration of the affinine compound in the powder is 1 to 10 weight percent.   The chewing gum composition of claim 3, wherein the powder further comprises a food grade acid.   The chewing gum composition according to any one of claims 1 to 4, wherein the affinine is accompanied by a means for stabilization to prevent loss of mouth wetness strength over a period of 18 months.   6. A chewing gum composition according to claim 5 wherein the stabilization reduces or prevents the loss of one or more double bonds in the structure of the compound affinin.   6. A chewing gum composition according to claim 5, wherein the affinin is stabilized by core shell encapsulation wherein the affinin is in the core and / or in the matrix.   8. A chewing gum composition according to claim 7, wherein the encapsulation is produced in a fluidized bed by spray drying, by extrusion in a matrix, by solidification or by coacervation.   6. The chewing gum of claim 5 wherein the affinine is encapsulated with a substance comprising a component selected from the group consisting of fat, wax, hydrocolloid, carbohydrate, poly (vinyl acetate), and a copolymer of vinyl acetate. Composition.   6. The chewing composition of claim 5, wherein the affinin is stabilized with an antioxidant.   The chewing gum composition according to claim 10, wherein the antioxidant is selected from the group consisting of pomegranate extract, grape seed, EGCG, green tea, ascorbic acid, chlorogenic acid, gallic acid, β-carotene, and artificial antioxidants. object.   12. The artificial antioxidant of claim 11, comprising an artificial antioxidant, wherein the artificial antioxidant is selected from the group consisting of butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and combinations thereof. Chewing gum composition.   The chewing gum composition according to claim 10, wherein the antioxidant is co-encapsulated with the affinin.   6. The chewing gum composition of claim 5, wherein the affinine is complexed with a transition metal salt.   The transition metal salt is copper gluconate, cuprous iodide, ferric chloride, ferric citrate, manganese chloride, manganese sulfate, manganese citrate, manganese gluconate, stannous chloride, titanium dioxide, chloride The chewing gum composition of claim 14 selected from the group consisting of zinc, zinc gluconate, zinc sulfate, and zinc oxide.   6. The chewing gum composition of claim 5, wherein the affinin is accompanied by a compound that is more reactive to oxidation than affinin. A chewing gum composition comprising:
(A) a chewing gum base, a sweetener composition, a softener, and a fragrance, and (b) about 75 to about 300 ppm by weight of the chewing gum composition, derived from the extract of Heliopsis longipepes root, A chewing gum composition in which affinin is encapsulated in a core shell with a compound that enhances the storage stability of an affinine compound, N-isobutyl-2E, 6Z, 8E-decatrienamide.   The chewing gum composition according to any one of claims 1 to 17, further comprising a food grade acid.   19. The chewing gum composition of claim 18, wherein the food grade acid composition is present in an amount of about 0.01 to about 5 weight percent of the chewing gum composition.   20. The chewing gum composition of claim 18 or claim 19, wherein the food grade acid composition comprises malic acid, citric acid, or a combination thereof.   The chewing gum composition comprises 0.5 to 5.0 weight percent of a mint flavor that is a natural product obtained from mint and Labiatae plants or an artificial control of the natural product. Item 21. The chewing gum composition according to any one of items 20.   The chewing gum composition of claim 21, wherein the mint flavor is peppermint, spearmint, or a combination thereof.   23. The chewing gum composition of any one of claims 1 to 22, further comprising 0.015 to about 0.15 weight percent menthol.   24. The chewing gum according to any one of claims 1 to 23, wherein the chewing gum composition exhibits an oral moistening strength on a scale of 1 to 5 that is at least about 0.2 higher than in the absence of the affinin. Composition. A chewing gum product comprising a core and an outer shell, wherein the core and the outer shell have a different chewing feel, the core has a soft chewy feel, the outer shell has a hard and crystalline feel;
(A) the core comprises a chewing gum composition comprising a chewing gum base, a sweetener composition, a softener, and a flavor;
(B) The chewing gum product wherein the outer shell comprises natural affinin derived from Heliopsis longiphes root extract from about 20 to about 300 ppm by weight of the chewing gum composition.   26. The chewing gum product of claim 25, wherein the outer shell is 10-60 weight percent of the chewing gum product. A chewing gum composition comprising:
(A) chewing gum base, sweetener composition, softener, and flavor;
(B) natural affinin derived from the root extract of Heliopsis longipepes, about 75 to about 300 ppm by weight of the chewing gum composition;
(D) a food grade acid composition;
(E) a perfume that is a natural product obtained from plants of the genus Menaceae and Lamiaceae mint, or an artificial control of said natural product;
(F) about 0.015 to about 0.15 weight percent menthol of the chewing gum composition; and (g) about 0.025 to about 0.15 weight percent of the chewing gum composition, carboxylamide, menthyl ester. And a chewing gum composition comprising a physiological cooling sensation compound selected from the group consisting of: (I) about 0.015 to about 0.15 weight percent of the menthol of the chewing gum composition; and (ii) about 0.025 to about 0.15 weight percent of the physiological cooling compound of the chewing gum composition. Wherein the physiological cooling compound is selected from the group consisting of carboxylamide, menthyl ester, and combinations thereof, and the weight ratio of the physiological cooling compound (ii) to menthol (i) is from 1: 2 to 28. The chewing gum composition of claim 27, which is 5: 1.   The physiological cooling compound includes menthyl glutarate, menthyl succinate, N, 2,3-trimethyl-2-isopropylbutanamide, N-ethyl-p-menthane-3-carboxamide, N-ethyl-2,2 29. The chewing gum composition of claim 28, selected from the group consisting of: diisopropylbutanamide, and combinations thereof.   29. The chewing gum composition of claim 28, wherein the physiological cooling compound comprises menthyl glutarate and N, 2,3-trimethyl-2-isopropylbutanamide.   29. The chewing gum composition of claim 28, wherein the physiological cooling compound comprises menthyl glutarate, N, 2,3-trimethyl-2-isopropylbutanamide, and N-ethyl p-menthane-3-carboxamide. . A packaged chewing gum product,
(A) A plurality of individual pieces of a chewing gum product, each piece of the chewing gum product comprising a chewing gum composition according to any one of claims 1 to 24 and 27 to 31. A plurality of individual pieces of chewing gum product having an improvement in mouth wetting that is at least about 10 percent higher than in the absence of spirantol;
(B) a package assembly containing a plurality of individual pieces of the chewing gum product, the package assembly having indicia disposed on an external surface, the indicia being refreshing strength and / or mouth moistening A packaged chewing gum product including a package assembly that exhibits an effect.   The packaged chewing gum product of claim 32, wherein the indicia indicates that the affinin provides a mouth moisturizing effect.